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Creamy Scalloped Potatoes with Gruyere

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A cozy, comforting dish featuring thinly sliced potatoes baked in a rich cream sauce with melted Gruyere cheese, perfect for chilly evenings or as a crowd-pleasing side.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups (about 200g) Gruyere cheese, finely grated
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish to prevent sticking.
  2. In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Sprinkle the 2 tablespoons of all-purpose flour over the butter and garlic, whisking constantly to form a roux. Cook for about 2 minutes, stirring to avoid browning.
  4. Slowly pour in the 2 cups heavy cream and 1 cup whole milk, whisking continuously to avoid lumps. Cook and stir until the mixture thickens slightly, about 5-7 minutes, until it coats the back of a spoon.
  5. Stir in salt, black pepper, fresh thyme (if using), and a pinch of freshly grated nutmeg. Taste and adjust seasoning as needed.
  6. Place a single layer of thinly sliced potatoes in the bottom of the prepared baking dish. Pour some cream sauce over the layer and sprinkle a generous handful of grated Gruyere cheese evenly on top.
  7. Repeat layering potatoes, cream sauce, and Gruyere until all ingredients are used, finishing with a thick layer of cheese on top.
  8. Cover the dish with aluminum foil and bake for 45 minutes to trap steam and cook the potatoes evenly.
  9. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.
  10. Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking. If the top browns too quickly, loosely cover with foil again. Let the dish rest before serving for easier slicing. For a dairy-free version, substitute heavy cream with full-fat coconut milk and Gruyere with a dairy-free cheese alternative. The recipe is naturally gluten-free if gluten-free flour or cornstarch is used instead of all-purpose flour.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyere, comfort food, cheesy potatoes, easy side dish, cozy dinner

Find it online: https://hungermind.com/creamy-scalloped-potatoes-with-gruyere-easy-recipe-for-cozy-comfort/